Description
This Detox Moroccan Lentil Soup is a wholesome, nourishing blend of spices, lentils, and vegetables designed to boost your health and satisfy your taste buds. Featuring turmeric, cumin, ginger, cinnamon, and smoked paprika, this vibrant soup offers a warming yet light meal perfect for detoxifying and energizing the body. Creamy with a splash of almond milk and enriched with fresh spinach, it’s a comforting and nutritious option for lunch or dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon avocado oil
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup chopped white fingerling potato
- 2 garlic cloves, minced
- 2 – 3 cups spinach
Spices and Seasonings
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 teaspoons turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons smoked paprika
- 1 teaspoon ground cinnamon
Legumes and Liquid
- 1 cup green or brown lentils
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups water
- 1/4 cup tomato paste
- 1 cup almond milk (or coconut milk depending on your preference)
- 1 tablespoon lemon juice
Instructions
- Heat the Oil: In a large pot over medium heat, heat the avocado oil until shimmering, preparing the base for sautéing the vegetables.
- Sauté the Vegetables: Add the chopped onion, celery, and carrot to the pot and cook for about 5 minutes, stirring occasionally, until the vegetables begin to soften and release their aroma.
- Add Potatoes and Garlic: Stir in the chopped white fingerling potato and minced garlic, cooking for another 2 minutes until fragrant.
- Add Spices: Sprinkle in the sea salt, black pepper, turmeric, cumin, ground ginger, smoked paprika, and cinnamon. Stir thoroughly to coat the vegetables evenly with the spices, allowing them to toast slightly for enhanced flavor.
- Add Lentils and Liquids: Pour in the green or brown lentils, red lentils, vegetable broth, water, and tomato paste. Stir to combine all ingredients well, ensuring the tomato paste is evenly incorporated.
- Simmer the Soup: Bring the mixture to a boil, then reduce heat to low and cover the pot. Let the soup simmer gently for about 35-40 minutes, or until the lentils and vegetables are tender and the flavors meld beautifully.
- Add Almond Milk and Spinach: Stir in the almond milk (or coconut milk) and lemon juice, then add the fresh spinach. Cook for an additional 5 minutes until the spinach wilts and the soup is creamy and heated through.
- Adjust Seasoning and Serve: Taste the soup and adjust seasoning with additional salt or pepper if desired. Serve warm for a comforting and detoxifying meal.
Notes
- You can substitute the avocado oil with olive oil or another neutral oil if preferred.
- Feel free to use only one type of lentils if you don’t have both green/brown and red lentils.
- The almond milk can be replaced with coconut milk for a slightly richer, tropical flavor.
- Adding lemon juice at the end brightens the flavors and enhances digestion.
- This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Keywords: Moroccan lentil soup, detox soup, vegan lentil soup, healthy soup, turmeric soup, gluten-free soup